In a small pan, toast the coriander seeds over medium heat, stirringoften, for about 2 minutes. Remove from heat and cool. Coarselygrind toasted seeds in a mortar and pestle or in a coffee grinder.

In a 2- or 3-quart saucepot, combine the cream, milk, and corianderover medium heat. Bring the mixture to a simmer to infuse thecoriander flavor into the cream mixture.

In a 3-quart pot, combine the sugar, lemon juice, and water. Stironce to help dissolve the sugar. Then, over a medium heat, allowthe mixture to caramelize, stirring occasionally. Bring the mixtureto an amber color, then remove from the heat. With a ladle, carefullyadd some of the hot cream mixture to the caramel. Be cautious asthe mixture will splatter a bit at first. Finish this step by addingthe entire cream mixture.

In a medium-sized bowl, stir the egg yolks and slowly drizzle someof the cream mixture into the yolks to temper. Stir the yolk mixtureback into the main cream mixture. Over a medium flame, whilestirring, bring the mixture to nappe, or thicken to the point whereit coats the back of a spoon. Strain through a fine strainer. Coolthe ice cream base in a container set in ice or in the refrigerator.Spin in an ice cream machine. Serve immediately.